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Cheeseburger Chili Mac

1 12 oz. package Velveeta Shells and Cheese
1 lb. ground beef
1 15.5 oz. can kidney beans, rinsed, drained
1 14.5 oz. can diced tomatoes with green chilies
1 tsp. dried cilantro
1/4 tsp. cumin
2-3 tsp. chili powder

In a sauce pan, prepare Shells and Cheese according to package directions. Set aside

In a large skillet, brown beef. Drain.
Add beans, tomatoes and spices. Stir and simmer until most of the liquid has evaporated.

Add Shells and Cheese to chili mixture and gently fold together. Heat through and serve.

*Terri's notes:
~ May add extra shredded cheese or adjust the chili powder to taste.
~ Pictured is the Cheesy Chili Mac made per this recipe. For a creamy, cheesier version, or to serve a larger crowd, make with the family sized box of Shells and Cheese.

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